Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
The rheological properties and 3D printing effects of different composite gels were explored, and the results revealed that the viscosity of the peach gum polysaccharide and gelatin composite gel (PGP/GE)was moderate, and had the best 3D printing quality and stability. Using PGP/GE as the 3D printin...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003116 |
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| author | Ye-Xing Liang Jing-Bing Xu Li Zhou Xue Li Ling Zhang Fan-Bing Meng |
| author_facet | Ye-Xing Liang Jing-Bing Xu Li Zhou Xue Li Ling Zhang Fan-Bing Meng |
| author_sort | Ye-Xing Liang |
| collection | DOAJ |
| description | The rheological properties and 3D printing effects of different composite gels were explored, and the results revealed that the viscosity of the peach gum polysaccharide and gelatin composite gel (PGP/GE)was moderate, and had the best 3D printing quality and stability. Using PGP/GE as the 3D printing substrate and adding five types of freeze-dried fruit powders. Strawberries, mangoes, and yellow peaches had better water binding abilities than sea buckthorn and mulberries did; as the amount of fruit powder added increased, its ability to bind water increased. The 3D printing quality of mulberries and sea buckthorn was inferior to that of yellow peaches, strawberries, and mangoes. The printing effect of the low-dose fruit powder groups (5 g, 16.67 % w/v) were better than those of the high-dose groups (10 g, 33.33 % w/v). Through texture and sensory analysis, the low-dose fruit powder groups had better taste, especially the low-dose strawberry compound gel group. |
| format | Article |
| id | doaj-art-aee0c2e1de784229ab7ae4634160cce2 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-aee0c2e1de784229ab7ae4634160cce22025-08-20T01:49:59ZengElsevierFood Chemistry: X2590-15752025-04-012710246410.1016/j.fochx.2025.102464Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gelsYe-Xing Liang0Jing-Bing Xu1Li Zhou2Xue Li3Ling Zhang4Fan-Bing Meng5Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, PR ChinaChongqing Institute for Food and Drug Control, Chongqing 401121, PR China,College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR ChinaAgricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, PR ChinaAgricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, PR China; Corresponding authors.College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Sichuan Kelun Pharmaceutical Co., Ltd, Chengdu 610072, PR China; Corresponding authors.The rheological properties and 3D printing effects of different composite gels were explored, and the results revealed that the viscosity of the peach gum polysaccharide and gelatin composite gel (PGP/GE)was moderate, and had the best 3D printing quality and stability. Using PGP/GE as the 3D printing substrate and adding five types of freeze-dried fruit powders. Strawberries, mangoes, and yellow peaches had better water binding abilities than sea buckthorn and mulberries did; as the amount of fruit powder added increased, its ability to bind water increased. The 3D printing quality of mulberries and sea buckthorn was inferior to that of yellow peaches, strawberries, and mangoes. The printing effect of the low-dose fruit powder groups (5 g, 16.67 % w/v) were better than those of the high-dose groups (10 g, 33.33 % w/v). Through texture and sensory analysis, the low-dose fruit powder groups had better taste, especially the low-dose strawberry compound gel group.http://www.sciencedirect.com/science/article/pii/S2590157525003116Peach gum polysaccharides3D printingRheologyRheological propertiesFruit composite gel |
| spellingShingle | Ye-Xing Liang Jing-Bing Xu Li Zhou Xue Li Ling Zhang Fan-Bing Meng Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels Food Chemistry: X Peach gum polysaccharides 3D printing Rheology Rheological properties Fruit composite gel |
| title | Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels |
| title_full | Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels |
| title_fullStr | Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels |
| title_full_unstemmed | Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels |
| title_short | Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels |
| title_sort | effects of different fruit freeze dried powders on the 3d printing properties of peach gum based gummy candy gels |
| topic | Peach gum polysaccharides 3D printing Rheology Rheological properties Fruit composite gel |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003116 |
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